-
Preparation
15 minutes
-
Processing
20 minutes
-
Difficulty
Easy
Delicious and nutritious egg soup with Vietnamese perilla leaves, which also helps relieve colds effectively, is the soup that Tastetutorial.com wants to introduce to you today. Let’s get cooking right away!
Ingredients for Egg Soup with Vietnamese Perilla Leaves Serves 3 people
Chicken eggs 4 eggs Vietnamese perilla leaves 20 gr Tomatoes 4 fruits Tofu 2 pieces Green onions 3 stalks Cooking oil 1 tablespoon Fish sauce 2 tablespoons Seasoning powder 1 tablespoon Sugar 1/2 tablespoon
How to Choose Fresh Ingredients
How to choose fresh and quality tomatoes
- Good tomatoes have a plump, shiny skin, bright red color, and feel firm when pressed.
- When cut in half, the seeds inside are yellow, and the flesh is bright red, indicating that the tomatoes are ripe and delicious.
- Choose tomatoes that still have fresh green stems firmly attached to the fruit; these are fresh, recently harvested tomatoes.
- Additionally, vine-ripened tomatoes will have a faint, characteristic aroma, while pressed tomatoes will not have any smell.
How to choose fresh and delicious eggs
- Fresh chicken eggs usually have dark brown or white shells, with a uniform color, no cracks, and no black spots.
- Additionally, you can feel the surface of the eggshell with your hand; if the surface is rough and slightly coarse, it is fresh chicken eggs, while a smooth surface indicates that the eggs have been stored for quite a while.
- Do not buy chicken eggs if you see a large air chamber when holding them up to the light, and if the yolk is red and has marbling, as these are old eggs.
How to choose fresh and delicious perilla leaves
- You should choose perilla leaves that have a smooth surface and are still fresh. The part of the leaf close to the stem that is darker purple will be more fragrant and sweeter when cooked.
- Do not buy perilla leaves that are wilted, yellowing, bruised, or rotten.
How to make Perilla Egg Soup
-
Prepare the ingredients
You crack the eggs into a bowl and use a spoon to beat the yolks until smooth. Cut the white tofu into small square pieces.
Wash the tomatoes and cut them into wedges. Chop the green onions, crush the white onion part and chop it finely. Wash the perilla leaves and chop them small.
-
Cook the soup
When the tomatoes are firm, add 1 liter of water, 2 tablespoons of fish sauce, 1 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and stir well.
Bring the water to a boil and add the eggs, stirring with chopsticks while adding the eggs to prevent them from clumping.
Then add the white tofu and continue cooking until the soup boils again.
-
Completion
When the soup comes to a boil again, add the chopped green onions and finely chopped perilla leaves, turn off the heat and enjoy the soup together.
-
Final Product
The egg soup with perilla leaves is delicious with a light sour taste from the tomatoes, a slight richness from the eggs, and the distinct aroma from the perilla leaves. This egg soup with perilla leaves will surely be an ideal dish for those days when you feel tired!
With the detailed instructions above, I hope you will successfully make the culantro egg soup that is delicious and nutritious to relieve cold symptoms whenever feeling chilly. Quickly save and share this so that many people can know!
